Grilled Chicken Rice Bowl and a tasty homemade dressing
Quick, easy & healthy dinner ideas
This Grilled chicken rice bowl with a tasty homemade dressing is loaded with delicious marinated chicken pieces, plenty of fresh salad toppings, chickpeas, and a easy-to-make dressing that combines tangy sweet and sour flavors.
Add some fresh cilantro and a good squeeze of lemon for a refreshing zingy hit!
This recipe is perfect for anyone looking for a healthy choice while also offering a high-protein, high-carb meal. It’s also super easy tom make and ideal for meal prepping. This recipe makes 6-8 servings so midweek dinners are done!
Chicken Recipe | High Protein | High Carb | Easy to make | KETO-Friendly Option | Gluten-free Option | Suitable for Meal Prepping | Makes 6-8 servings
Serving:
6-8 servings
Ready in:
1.5 hours
Skill level:
Easy
Serve with:
Your fav toppings
Ingredients you’ll need (makes 6-8 servings)
For marinading the chicken:
- 6-8 chicken thighs or 4 breasts (allow 1 thigh per serving)
- 4 tablespoons of soy sauce
- 3 tablespoons of honey
- Juice from 1 lemon
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper (to taste)
- Fresh rosemary (optional)
Other ingredients for making this rice bowl:
- Rice (½ cup per serving)
- Toppings (we used cherry tomatoes, chickpeas, cucumber, grated carrots, some seeds, and nuts)
- Salad greens (lettuce, kale, or raw spinach leaves are perfect)
- Handful of cilantro (optional)
- 1-2 fresh lemons (optional)
Dressing ingredients:
- 2 tablespoons of honey
- A squeeze of lemon
- 1-2 tablespoons extra virgin olive oil
- 80ml natural yogurt
- Salt and pepper (to taste)
- Chili flakes (optional for some spice)
Equipment needed
- 10-12 inch (25-30cm) skillet or frying pan
- 1 clean jar with lid (for the salad dressing)
- Rice cooker or microwave
- Microwave safe bowl
Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.
How to make this Grilled Chicken Rice Bowl
Step 1 – Marinate chicken
First, start off with marinating the chicken. Add all the marinade ingredients into a bowl and mix well. Add the chicken and mix so that the marinade coats the chicken. Cover the bowl with kitchen wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).
Step 2 – Prepare rice
Use a rice cooker to make a big batch or prepare it how you normally would. If you’re making just enough rice for a few serves, you can do this in the microwave.
Rice cooker method
Add the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using.
Microwave method
First, give your rice a rinse in fresh water for a minute or two.
Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes.
Rice Cooker Ratios
- Long grain white rice – 1:1.75 ratio (1 cup rice + 1 3/4 cups water)
- Long grain brown rice – 1:2.25 ratio (1 cup rice + 2 1/4 cups water)
- Basmati or Jasmine rice – 1:1.5 ratio (1 cup rice + 1 1/2 cups water)
Step 3 – Prepare toppings and dressing
Chop or dice any toppings you choose.
To make the dressing, add all dressing ingredients to a jar, mix well and set aside for use later.
Step 4 – Cook chicken
Remove marinated chicken from the fridge and add to a small pan or skillet on medium-high heat. Cook chicken thighs for around 4-5 minutes on each side, turning occasionally. Once the chicken is fully cooked (it should be white with some charring on the outside), slice the meat off the bone, discard the bones and set the meat aside.
Step 5 – Assemble rice bowl
Add 6 heaped tablespoons of cooked rice to your rice bowl.
Next add the chicken pieces, salad, and toppings.
Add a generous drizzle of dressing and serve!
Marinated chicken pieces Nutrition facts
Nutrition Facts | |
Serving size: 100g | |
Servings: 8 | |
Amount per serving |
|
Calories | 234 |
% Daily Value* | |
Total Fat 7.9g | 10% |
Saturated Fat 2.2g | 11% |
Cholesterol 93mg | 31% |
Sodium 543mg | 24% |
Total Carbohydrate 8.5g | 3% |
Dietary Fiber 0.3g | 1% |
Total Sugars 7.6g |
|
Protein 31.1g |
|
Vitamin D 0mcg | 0% |
Calcium 24mg | 2% |
Iron 2mg | 10% |
Potassium 303mg | 6% |
Grilled Chicken Rice Bowl and a tasty homemade dressing
Equipment
- 10-12 inch (25-30cm) skillet or frying pan
- 1 clean jar with lid (for the salad dressing)
- Rice cooker or microwave
- Microwave safe bowl
Ingredients
For marinading the chicken:
- 6-8 chicken thighs or 4 breasts allow 1 thigh per serving
- 4 tablespoons of soy sauce
- 3 tablespoons of honey
- Juice from 1 lemon
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- Fresh rosemary optional
Other ingredients for making this rice bowl:
- Rice ½ cup per serving
- Toppings we used cherry tomatoes, chickpeas, cucumber, grated carrots, some seeds, and nuts
- Salad greens lettuce, kale, or raw spinach leaves are perfect
- Handful of cilantro optional
- 1-2 fresh lemons optional
Dressing ingredients:
- 2 tablespoons of honey
- A squeeze of lemon
- 1-2 tablespoons extra virgin olive oil
- 80 ml natural yogurt
- Salt and pepper to taste
- Chili flakes optional for some spice
Instructions
Step 1 - Marinate chicken
- Add all the marinade ingredients into a bowl and mix well. Add the chicken and mix so that the marinade coats the chicken.6-8 chicken thighs or 4 breasts, 4 tablespoons of soy sauce, 3 tablespoons of honey, Juice from 1 lemon, 1 teaspoon of cumin, 1 teaspoon of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, Salt and pepper, Fresh rosemary
- Cover the bowl with kitchen wrap and refrigerate for at least 30 minutes (1-2 hours is ideal).
Step 2 - Prepare rice
- Rice cooker methodAdd the desired amount of rice and water with the ratio specified in the rice cooker instructions (see our notes below). Switch on the rice cooker and wait till it finishes and turns off. This should take around 25-35 minutes depending on the model of the rice cooker and the amount of rice you’re using.Basmati or Jasmine rice - 1:1.5 ratio (1 cup rice + 1 1/2 cups water)Rice
- Microwave methodFirst, give your rice a rinse in fresh water for a minute or two.Add rinsed rice to a microwave-safe bowl and add enough water to cover the rice by ¾ inch / 2cm. Microwave for 5 minutes, check, and stir. Microwave again for 5 minutes, check again, and stir. Finally, heat for 2 more minutes and leave to cool for around 5 minutes.
Step 3 - Prepare toppings and dressing
- Chop or dice any toppings you choose.Toppings, Salad greens
- Add all dressing ingredients to a jar. Mix well and set aside for use later.1-2 fresh lemons, 2 tablespoons of honey, A squeeze of lemon, 1-2 tablespoons extra virgin olive oil, 80 ml natural yogurt, Salt and pepper
Step 4 - Cook chicken
- Remove marinated chicken from the fridge and add to a small pan or skillet on medium-high heat.6-8 chicken thighs or 4 breasts
- Cook chicken thighs for around 4-5 minutes on each side, turning occasionally.
- Once the chicken is fully cooked (it should be white with some charring on the outside), slice the meat off the bone, discard the bones and set the meat aside.
Step 5 - Assemble rice bowl
- Add 6 heaped tablespoons of cooked rice to your rice bowl.
- Next add the chicken pieces, salad, and toppings.
- Add a generous drizzle of dressing and serve!Handful of cilantro, Chili flakes
Video
Notes
Nutrition
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